kbucky
05-16-2001, 06:24 PM
I found this recipe while searching the CL website...asparagus was 89 cents/pound this week! DH and I really liked this dish...I was excited to find another use for my chili puree with garlic that I bought for Szechuan Chicken!
I did not have fresh basil, so I used dried and added some parsley to freshen things up. I served it on Galicky Brown rice (which I've been making at least once a week to accompany our grilled dishes! YUM!)
I would make this again! Good heat, and a bit complex tasting http://www.cookinglight.com/bbs/smile.gif Very quick and easy to make...All in all, a fine meal tonight!
Thai Scallops with Asparagus
Serve this scrumptious sautéed shellfish with rice.
Ingredients
1 1/2 pounds sea scallops
1 tablespoon cornstarch
1 1/2 tablespoons olive oil
1 1/2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
2 cups (2-inch) sliced asparagus (about 1/2 pound)
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon fresh lemon juice
1 tablespoon low-sodium soy sauce
1 teaspoon chile puree with garlic sauce
2 tablespoons chopped fresh basil
1/2 teaspoon grated lemon rind
2 cups hot cooked long-grain rice
Basil sprigs (optional)
Directions
Estimated Total Time: 30 minutes
Combine the scallops and cornstarch. Heat olive oil in a large nonstick skillet over medium-high heat. Add scallops, and stir-fry 4 minutes. Remove scallops from pan. Add minced ginger and garlic, and stir-fry 10 seconds. Stir in sliced asparagus and next 4 ingredients (asparagus through chile puree), and cook, uncovered, 2 minutes. Return the scallops to pan; cover and cook 1 minute. Remove from heat, and stir in chopped basil and grated lemon rind. Serve with rice. Garnish with basil sprigs, if desired.
I did not have fresh basil, so I used dried and added some parsley to freshen things up. I served it on Galicky Brown rice (which I've been making at least once a week to accompany our grilled dishes! YUM!)
I would make this again! Good heat, and a bit complex tasting http://www.cookinglight.com/bbs/smile.gif Very quick and easy to make...All in all, a fine meal tonight!
Thai Scallops with Asparagus
Serve this scrumptious sautéed shellfish with rice.
Ingredients
1 1/2 pounds sea scallops
1 tablespoon cornstarch
1 1/2 tablespoons olive oil
1 1/2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
2 cups (2-inch) sliced asparagus (about 1/2 pound)
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon fresh lemon juice
1 tablespoon low-sodium soy sauce
1 teaspoon chile puree with garlic sauce
2 tablespoons chopped fresh basil
1/2 teaspoon grated lemon rind
2 cups hot cooked long-grain rice
Basil sprigs (optional)
Directions
Estimated Total Time: 30 minutes
Combine the scallops and cornstarch. Heat olive oil in a large nonstick skillet over medium-high heat. Add scallops, and stir-fry 4 minutes. Remove scallops from pan. Add minced ginger and garlic, and stir-fry 10 seconds. Stir in sliced asparagus and next 4 ingredients (asparagus through chile puree), and cook, uncovered, 2 minutes. Return the scallops to pan; cover and cook 1 minute. Remove from heat, and stir in chopped basil and grated lemon rind. Serve with rice. Garnish with basil sprigs, if desired.